Raan – Leg or Lamb Roast

This Lamb leg roast can also be prepared with Mutton or Goat. Meat is marinated in a rich blend of Mughlai spices and then roasted in an oven. This is served carved with roast potatoes and a delicious and easy to make gravy. Perfect for any big family feast. Fit for a King … or a Queen!

Prepare the 7 lb that is about 3 kg chunk of boneless lamb by removing the net and making deep gashes in the flesh

Add about a cup of the prepared marinade and then add the Papaya paste

Throw in the chopped fresh coriander and mint

You want to make sure that that marinde goes into every nook and cranny

Flip it over and get the other side as well

Marinate this in your fridge overnight

In a large kadai or wok heat up some oil and saute the 2 out of 4 cups of minced onions and add some salt to caramelize faster

Add the green chillies

Add the lamb divided into 2 chunks to fit and sear the lamb on both sides

Remove the lamb and keep aside

Throw some potato wedges in as well and cook them till they pick up all the onion and chilli from the oil

When these are about half done, remove the potatoes add them with the lamb on a oven proof tray

Add a bit more oil in and saute the rest of the minced onion

Add one green chilli slit in half

While the onion is sweating, pop your lamb into a 350 degree over. Your cooking time will depend on your level of doneness that you prefer … for something like this, I prefer a more medium to well done, so I’m going to cook this for 20 – 30 mins

Add the rest of the marinade that was stored

Add salt to taste and heat till it starts to bubble and you see the oil floating at the top

Prepare the 7 lb that is about 3 kg chunk of boneless lamb by removing the net and making deep gashes in the flesh

Add about a cup of the prepared marinade and then add the Papaya paste

Throw in the chopped fresh coriander and mint

You want to make sure that that marinde goes into every nook and cranny

Flip it over and get the other side as well

Marinate this in your fridge overnight

In a large kadai or wok heat up some oil and saute the 2 out of 4 cups of minced onions and add some salt to caramelize faster

Add the green chillies

Add the lamb divided into 2 chunks to fit and sear the lamb on both sides

Remove the lamb and keep aside

Throw some potato wedges in as well and cook them till they pick up all the onion and chilli from the oil

When these are about half done, remove the potatoes add them with the lamb on a oven proof tray

Add a bit more oil in and saute the rest of the minced onion

Add one green chilli slit in half

While the onion is sweating, pop your lamb into a 350 degree over. Your cooking time will depend on your level of doneness that you prefer … for something like this, I prefer a more medium to well done, so I’m going to cook this for 20 – 30 mins

Add the rest of the marinade that was stored

Add salt to taste and heat till it starts to bubble and you see the oil floating at the top